I love chicken salad! It, like so many dishes, can be prepared in countless ways, based on the likes of those who will be enjoying it. It is my ideal meal for any summer get-together, served on a toasted croissant accompanied by some sweet corn, roasted potatoes, and watermelon...yum!
Ingredients:
4 c cooked, cooled, and roughly chopped chicken
½ c celery—very finely diced
¼ c onion—very finely diced
½ c roasted, chopped pecans
2 TBSP fresh parsley—finely minced
1 tsp fresh rosemary—finely minced
1 c mayonnaise
1 tsp Dijon mustard
2 tsp fresh lemon juice
~1 tsp kosher salt
Freshly ground black pepper, to taste
optional: 1/2 c red grapes (finely chopped) or 1/2 c craisins (finely chopped)
Directions:
In a large bowl, combine the mayonnaise, lemon juice, Dijon mustard, salt, pepper, and herbs. Gently fold in the chicken, celery, onion, and pecans using a rubber spatula, mixing until combined. Over-mixing will cause the chicken to breakdown into smaller pieces, so keep this in mind, depending on the texture you prefer for chicken salad. If using, add in the grapes or craisins; gently fold in. Cover and refrigerate for at least 2 hours before serving.